Italian · Serves 2
with Spinach & Italian Seasoning
No matter the weather, it’s normal to crave a big bowl of soup (i.e. the culinary equivalent of a bear hug). Enter this hearty, soul-warming rendition. It’s chock-full of goodness—that is to say spiced chicken sausage, tender chickpeas, wilted spinach, and a bevy of Italian herbs in a rich, tomatoey broth. Soup’s on!
Wash and dry produce.
Halve, peel, and finely dice onion. Drain and rinse chickpeas.
Heat a drizzle of olive oil in a large pot over medium-high heat. Add sausage* and cook, breaking up meat into pieces, until browned and cooked through, 4-6 minutes.
Add onion; cook, stirring occasionally, until softened, 4-5 minutes.
Stir in tomato paste and half the Italian Seasoning (all for 4 servings); cook, stirring, 30 seconds.
Stir 2½ cups water (5 cups for 4 servings), stock concentrates, chickpeas, and a big pinch of salt into pot. Cover and bring to a boil, then reduce heat to medium. Simmer, covered, 7 minutes.
Once soup has simmered, uncover pot and stir in spinach. Simmer until spinach has wilted, 2-3 minutes more. Season generously with salt and pepper to taste.
Divide soup between bowls and serve.
From the same drawer
Add recipes to your shopping list to see ingredients here.
